Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Sautéed Pancit Canton (Chow Mein)
Total time: 45 minutes
5.9 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
Measuring cups and spoons, chopping board, knife, wok, and stainless-steel slotted turner.
Wash the shrimps. Remove the head and the shell. Hold the knife parallel to the chopping board and laterally slice the shrimps into two halves along the back and remove the vein. Set aside.
Heat the oil in a wok, add in the garlic and fry until light brown. Add in the onions and sauté until tender.
Add the shrimps and slices of the Chinese sausage. Sauté for about 2 to 3 minutes or until the shrimp changes to white.
Pour in the water and bring it to a boil. Stir in the low sodium soy sauce and season it with ground black pepper.
Stir in the carrots, snow peas and black wood ear mushrooms. Simmer for 1 min.
Add the coriander, kulitis and red bell pepper. Simmer for another 1 min.
Add the canton noodles and gently toss to combine. Simmer and toss gently until most of the liquid is absorbed and the noodles are al-dente.
To rehydrate the dried mushrooms:
Soak the dried mushrooms in warm water for 15- 20 mins or until the mushroom is soft. Drain the water. Slice it according to the cut specified.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 300g